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Southern Country Smokers 2 in 1 Electric Water Smoker that converts into a Lock 'N Go Grill

3.8 out of 5 stars 97 customer reviews
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  • 351 square inches of cooking space, 2 chrome-plated cooking grids, built-in temperature gauge.
  • The chimney-like design with a loose-fitting, vented lid and tight-fitting doors creates a constant flow of new smok e for maximum flavor.
  • With its extra-large 5.5 quart water pan, this Southern Country Smokers perfect the slow-cooking process so food is juicy and tender every time. The UL-listed 1500-watt, CUL-listed heating element will plug into the standard household outlet.
  • Heat-resistant wooden side and hood handles, as well as sliding access doors on the body, make checking and a dding water and wood chips while cooking hassle free. The interlocking base & body make for easy assembly and transport.
  • Flavor channels direct smoke for maximum food fla voring, and the heavy-duty reinforced steel legs add extra strength and durability. When used as a grill, the reflector pan redirects heat to the cooking surface for thorough and even cooking. With its interlocking hood and base, it can be converted into a Lock'n'Go portable electric grill.
4 new from $139.93
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Technical Details


Product Description

Product Description

Chimney-like design with a loose-fitting, vented lid and tight-fitting doors creates a constant flow of new smoke for maximum flavor. Smoke flow may be minimized, without extinguishing the smoking source, by shutting all vents and only allowing smoke to vent around hood perimeter. Slow cooking feature allows for maximum flavor and moisture, perfecting a juicy and tender product with less effort.

Amazon.com

The smokers are specifically made to have a gap. It allows for minimal air flow and venting that the smoker needs to smoke properly. No more tending the coals every hour when smoking meats; Meco's Combo Water Smoker offers optimal control, longer cook time, and less monitoring than traditional charcoal smokers. Perfect for smoking chicken, fish, and other meats to a savory finish, the combo smoker coils boil water to produce steam and burn wood chips to produce smoke that, together, more efficiently penetrate and flavor meats while they cook. The combo smoker features a removable thermostat control with low, medium, and high settings for smoking just about anything, from thin strips of sockeye to thick beef briskets. The smoker plugs into standard household outlets and converts quickly into an electric, lock-and-go, portable grill. Two nickel-plated, 15-1/2-inch cooking grids let you cook at different levels. With 351 square inches of cooking surface, there's room to smoke nearly 50 pounds of meat at once. A stainless pan holds 5-1/2 quarts of water to last up to five hours for extended smoking operations. Sliding access doors make it easy to check water levels and add more if necessary. Meco designed this smoker so that you can add wood and water without even removing the cover, so heat loss is minimal and meats are tender. A 1500-watt heating element ensures even heat distribution from top to bottom. Heat-resistant wood handles on the sides and hood mean easy transport and monitoring. And, the grids inside are equipped with durable handles, so there's no messy oven mitt to clean afterward! --Brian Olson

Product Information

Product Dimensions 27 x 21.5 x 37 inches
Item Weight 23 pounds
Shipping Weight 23.4 pounds
Manufacturer Meco
ASIN B0007XXNU4
Shipping Advisory This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
Item model number 5030U4.181
Customer Reviews
3.8 out of 5 stars 97 customer reviews

3.8 out of 5 stars
Best Sellers Rank #21,736 in Patio, Lawn & Garden (See Top 100 in Patio, Lawn & Garden)
#12 in Patio, Lawn & Garden > Grills & Outdoor Cooking > Outdoor Fryers & Smokers > Combination Grill-Smokers
#63 in Patio, Lawn & Garden > Grills & Outdoor Cooking > Outdoor Fryers & Smokers > Smokers
#251 in Sports & Outdoors > Sports & Fitness > Hunting & Fishing > Fishing > Accessories > Food Processing

Technical Specification

Warranty & Support

Product Warranty: For warranty information about this product, please click here

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Important Information

Safety Warning

For outdoor use, only.

Directions

In The Box


Customer Questions & Answers

Customer Reviews

Top Customer Reviews

First, let me say that my husband and I are smoker morons - we need a book titled 'Smokers for Dummies'. But, we have always wanted a smoker, and in researching the electric version of this little unit, I found lots of people were happy with it. I also noticed that it can be converted to charcoal (or vice versa for the charcoal unit) with a conversion kit available from the manufacturer. For the charcoal version, I was concerned about having to watch the coals for hours to assure proper heat, and being able to control the 220 degree temperature which is perfect for smoking. After using this little puppy for the first time, I am quite impressed with it. The thermostat allows for constant temperature control, and allows you to go about your life instead of baby sitting a smoker all day.

The large box arrived with lots of parts, but was assembled in about an hour - the instructions were very good. We immediately put a beef brisket into the unit, turned it on, and added mesquite chunks. The unit came with some hickory chumks to get you started, but we will use those later I presume. The neighborhood smelled like a BBQ pit, and everyone came to see what was going on. Talk about a make-shift party! The 4.5 pound brisket took around 4 hours to cook. Hindsite, I would have brined the brisket prior to smoking it to help it retain more moisture, but it was not that dry at the end. A little BBQ sauce on the cooked meat handled that problem.

The unit recommends using wood chunks, not chips. It tells you to put the chunks on top of the electric coils. Not only did I find this difficult to do (balance the wood on the electric coils) but I found that even after soaking the chunks for a hour or more, I had to replace them every hour or so (I used 2 each time).
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I saw the Cooks Illustrated recommendation for this and bought one. I spent an entire summer playing with spice rubs and making bbq sauces from scratch and learning how to bbq. The key is to keep the heat between 210 and 230 with a chunk of wood every now and then (not mesquite - too strong. I use hickory, oak or apple depending on what I can find.) This smoker rocks because you turn it up all of the way, close the doors and it stays in that temperature range. Just did ribs and brisket several weeks ago, and people raved. (If you do brisket, get a full brisket with the point and flat end and a nice layer of fat on the top - the fat will peel off once you're done but the meat will be moist and delicious. It's best if you eat it within the hour or so after you take it off.) If I know I'm going load it with say too much meat (if you put a vertical rib rack on each grill <there are two in a typical water smoker> you can load it with slabs of ribs), I just add 6 charcoal pieces on the electric coil 1/2 hr before I put all of the meat in and it gets the temp up to 220 faster real quick. OTHER POINTS: Get a Weber grill thermometer (the one with a nice square at the 220 temp) and drop it in the top vent so you can see actual numbers; the Meco thermometer in the front doesn't provide actual temperature which makes you wonder why it's there. Also, don't worry if you stack the pieces and there are slight gaps. It will still keep the right temp. I've only worried about this lack of perfect seal when I've bbq'd during a freezing Chicago winter, and then I just add a little more charcoal and wrapped aluminum foil around where the top meets the base to keep the heat in, and it worked fine. Awesome smoker for the price. Get an electric (not charcoal-too much work) water smoker - it's easy and this one nails the right temperature (which really is the most important part of bbqin') consistently.
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I had never smoked before making this purchase. My primary goal was to smoke fish and thus far, I have used it 3 times to make both smoked salmon and talapia. The smoker was relatively easy to assemble (took about an hour.) The instructions are adequate, but not much as far as recipies go. I went to the internet (salmonuniversity.com was a great resource, with step-by-step instructions on how to brine, prepare, smoke, and store the fish.) I can smoke about 6 pounds of salmon in about 2.5 - 3 hours. The result is fantastic and comparable to smoked fish I've had in restaurants. My family, friends, and neighbors love it too. Cleanup of the smoker takes about 10 minutes, which isn't too bad. The construction of the smoker is pretty sturdy and I have not noticed any paint peeling as had been described with the Char-Broil smoker. I haven't tried ribs yet, but that's next on my list. I would definitely buy this smoker again.
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I have had 2 of these smokers within the past 2.5 years. On both units, the adjustable power source broke within 1.5 years of purchase. On the first unit, the heating element that attaches to the power source was also ruined.

The warrantee was 12 months from the date of purchase, and no luck with the manufacturer after that period (I called). 50 dollars to replace the broken parts. I bought another unit instead, just 13 months after that, the adjustable power source has broken again. This unit was kept under a cover, indoors, when not in use.

I love the ease of use of this smoker, and the final product it produces, it just doesn't hold up.
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